Macaroni and cheese is the ultimate in comfort food. Adding vegetables gives colour, boosts flavour and nutrition. Feel good about making this for your family tonight.
|1.5 cups||(375 mL) Diced carrots|
|1||Bunch broccoli, cut into florets|
|1 lb||(450 g) Dried penne pasta|
|0.25 cup||(60 mL) Butter|
|0.25 cup||(60 mL) Flour|
|3 cups||(750 mL) Milk|
|1 tsp||(5 mL) Dry mustard|
|Salt and pepper|
|2 cups||(500 mL) Grated old Cheddar cheese|
|1 cup||(250 mL) Grated Swiss cheese|
|1||(175 g) Maple Leaf® Ham Steak, cubed|
|0.25 cup||(60 mL) Grated Parmesan cheese|
PREHEAT oven to 350°F (180°C). Coat a 9 X 13 inch (3.5 L) rectangle baking dish with non-stick cooking spray.
BRING a large pot of salted water to a boil. Add carrots and cook until just tender, about 3-5 minutes. Remove with a large slotted spoon and set aside. Add broccoli to water and cook for 2-3 minutes or just tender. Remove with a slotted spoon and add to carrots. Add pasta to the same water and cook 8-9 minutes or until al dente. Drain and set aside.
HEAT butter in a large saucepan over medium until frothy. Add flour and cook 1 - 2 minutes, stirring constantly. Slowly whisk in milk until smooth. Add cayenne, mustard powder, nutmeg, salt and pepper. Cook, stirring constantly for 7-8 minutes or until thickened. Remove from heat and add Cheddar and Swiss cheese. Pour sauce over pasta and gently fold in ham and vegetables. Pour into prepared baking dish and sprinkle with Parmesan.
BAKE in preheated oven for 30-35 minutes or until top is golden brown. Let stand 5 minutes before serving.
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